DIRCTIONSCombine all ingredients in food processor. Pulse until a chunky paste has been formed. Add more oil if paste seems too dry. Adjust other ingredients to taste. (The pesto should be a bit on the salty side in order to retain its flavor once combined with the pasta.) Stir into hot cooked pasta.

Note: can be stored in the refrigerator if the surface of the pesto is completely covered in olive oil. the egg into the blender jar.